Ingredients:
1 leg of pork with bone of 7 kg
¼ cup brown sugar
4 tbsp of seasoning
3 tbsp mustard
2 tbsp Worcestershire sauce
Squash Honey:
1 kg squash,peeled and cut into chunks
3 cups brown sugar
2 cups water
10 cloves
6 g jamaica
2 cinnamon sticks
Broth:
2 cups Squash honey
1 cup red wine
Sauce:
2/3 cup sweet cream
1/3 cup of rum or brandy
2 oz of butter
2 tbsp flour
Beef broth
Preparing:
Squash Honey:
Mix sugar with water, cinnamon, Jamaica and cloves.
Add the squash and cook in the microwave for 10 to 15 minutes at high power.
Preheat oven to 150ºC (300ºF).
Line a tray with foil.
Form a paste with seasoning, mustard, sugar and Worcestershire sauce.
Varnish the leg with the paste.
Place the leg in the tray with squash honey and red wine.
Cover with foil and bake for 3 to 4 hours.
Remove the juice and bake again until golden.
Sauce:
Melt the butter with the flour in a saucepan.
Place the beef broth, squash, liquor and cream.
Mix well and add the squash at the end.
Ingredients:
1 whole turkey, washed
1 cup brandy or sherry
1 cup wine
½ cup Chinese five-spice powder
1 stick margarine or butter
3 tbsp salt
Preparing:
Blend brandy or sherry, red wine and five Chinese spices.
Inject the turkey with the previous mixture all over.
Let stand for 2 hours in the refrigerator uncovered (this way the skin dry and when cooking gives a crisper skin).
Preheat oven to 100ºC (200ºF).
Rub the turkey with margarine, place on a baking sheet and cover with foil.
Bake for 2 to 3 hours.
Tips:
• To inject properly, the needle should get to the bone, and as it is injected, the needle is pulled back.
• To see if the turkey is ready, introduce a thermometer into the thigh area that touches the breast and verify that the temperature is 70ºC (160ºF).
Ingredients:
1 liter of milk
2 cups cream
2 cups dark rum
1 cup brandy
1 cup icing sugar
11 eggs separated
1 tbsp vanilla extract
1 tsp nutmeg
Preparing:
Combine milk, vanilla and 1/2 cup icing sugar.
Allow to boil and reserve.
Beat the egg yolks with nutmeg and slowly add hot milk.
Cook the mixture to low heat, stirring with wooden spoon.
Sift the mixture, cover with plastic and refrigerate all night.
Beat the egg whites until peaks form.
Add 1/4 cup icing sugar.
Whip the cream in another bowl cold, until you get whipped cream, and add the rest icing sugar.
Combine the cold milk with rum and brandy.
Add the whipped cream in surounding form then the egg whites and refrigerate for 1 hour.
